Grab some napkins for these moreish pork and pineapple tacos! You'll crisp up British pork mince and serve it with a fiery pineapple salsa, herby mayo and quick-pickled red onion rings. Taco 'bout tasty!
Prep Time
25 min
Cuisine
Mexican
Use within
3-4 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, sulphites, soya, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6
Peel the whole red onion[s] and slice a few rings off, as finely as you can
Separate the onion rings, place them in a shallow bowl and pour over the red wine vinegar and set them aside to pickle until serving - these are your pickled onion rings
Dice the remaining onion finely
2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 8-10 min or until they've softened
3
Chop the coriander as finely as you can, including the stalks
Combine the mayonnaise with 2 tsp [4 tsp]water to thin it out
Stir in the chopped coriander – this is your herby mayo
4
Peel and finely chop (or grate) the garlic
Once the onion has softened, add the chopped garlic and pork mince to the pan breaking it up with a wooden spoon as you go
Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!) and soy sauce and cook for a further 8-10 min or until the pork mince is cooked (no pink meat!) and starting to crisp – this is your smoky pork mince
5
Meanwhile, separate out the larger outer little gem leaves and finely shred the inner core[s]
Drain and finely dice the pineapple
Combine the shredded little gem, chopped pineapple and chilli flakes (not a fan of spice? Just add a little!) in a bowl with plenty of black pepper – this is your pineapple salsa
6
Add the tortillas to a baking tray
Put them in the oven for 2-3 min or until they're warmed through
7
Drain the pickled onion rings and discard the vinegar
8
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